A Study by Sensory Descriptive Analysis of the Effects of Oak Origin, Seasoning, and Heating on the Aromas of Oak Model Wine Extracts

Abstract

The aroma properties of model wine extracts of different oak woods were determined by quantitative sensory descriptive analysis. American, Limousin, Vosges and Tronçais oaks were examined in the study. The oaks were assessed as green timber or after seasoning for twelve months, either in their countries of origin or in Australia. Both heated and unheated samples were investigated. There was a major impact on the aroma due to the heating treatment which enhanced the vanilla, caramel, buttery, nutty and cedar attributes of the oaks and decreased the raisin character. None of the other treatments showed such a marked effect, although each was discernible to the judges. The green samples as a group were found to have no dominant characters but shared a common spicy attribute. Samples seasoned in Australia showed higher vanilla and caramel character. There were a number of differences due to oak origin, with the clearest differences being between the American samples and the French woods as a group; the American oaks showed generally less intense aroma properties.